These babies are guaranteed to make everyone a roasted carrot convert, for sure! Because, let's face it, sweet potatoes get boring after a while...ya feel me!?!
While you may be thinking carrots are not as sexy or as buzz worthy as some of the super trendy veggies out there I beg you to withhold your judgement until after you've prepared these using my quick and easy method.
You'll be able to achieve roasted carrots that caramelize like a dream and take on a satisfyingly sweet and savory profile and because this recipe uses the baby carrots straight from the package you'll save time. No peeling! No Chopping! They are my go-to when I'm craving something starchy and sweet. Did I mention they are ready to eat in less than 30minutes? I can't tell you how many times I've been so thankful to have these babies on deck and ready to roast.
Also, they are excellent added to a salad or served as a side and reheat nicely in the oven at 350F for 10min+/-
Satisfy your sweet tooth and curb those carbohydrate cravings. Carrots are a starchy root veggie and a complex carbohydrate. Yes, the good kind that doesn't spike your blood sugar. Roasting amps up the naturally sweet flavor of these little roots.
Fiber, the stuff your mom was always talking about...at least mine was ;) will keep you feeling full and satisfied.
Contain anti-inflammatory antioxidants, vitamins C, D, E, and K as well as Magnesium, Potassium, and Calcium.
Grounding & Calming. Carrots are root vegetables which means they are grown and harvested from the ground and thus roots are energetically grounding. So if your feeling like a spinning top a good serving a roots may help bring you back down to a clearer calmer state.
2-12ounce Bags of Organic Baby Carrots (I used the rainbow baby carrots.)
2-3 Tbls. of Melted Ghee or Avocado Oil
Sea Salt & Pepper to taste
1) Pre-heat oven 425F
2) Pour the packs of carrots open onto a paper towel to drain and then pat to dry any excess water. Carrots will still be slightly damp, that's okay. The key here to to remove the excess water the carrots were packaged with, otherwise they will steam instead of roast when placed in the oven.
3) If using ghee, melt in a small pot or pan. If using an oil that is liquid at room temperature skip to the step 4.
4) Place carrots on a medium sized baking sheet (avoid using parchment paper or foil to achieve the maximum browning effect) and toss with ghee and salt and pepper to taste.
5) Give the pan a good shake and make sure the carrots are spread out evenly to avoid crowding. Crowded veggies are steaming veggies.
6) Roast for 25 minutes or until browned on at least one side.
Recipe by Olivia Steinberg Certified Health Coach and founder of Your Balanced Plate